JOURNAL / JAPAN etc.（English）
Japanese Ingredients for the World’s Top Kitchens ＃08 ARTISANAL RICE-KOJI BREAD
Loaves That Go Well with Washoku
text by Michiko Watanabe / photographs by Daisuke Nakajima / English text by Susan Rogers Chikuba Ta...
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Sep 06, 2021
Japanese Ingredients for the World’s Top Kitchens ＃07 HEIRLOOM EBI-IMO TARO
Summer Labors Yield an Auspicious Winter Crop
text by Michiko Watanabe / photographs by Akito Shimomura / English text by Susan Rogers Chikuba The...
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Aug 06, 2021
Japanese Ingredients for the World’s Top Kitchens ＃06 BLACK GARLIC
From Niche Health Fad to Sought-After Chefs’ Darling
text by Michiko Watanabe / photographs by Daisuke Nakajima / English text by Susan Rogers Chikuba Ao...
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Jul 05, 2021
Japanese Ingredients for the World’s Top Kitchens ＃05 ORGANIC VEGETABLES
All-Natural Farming Right in Tokyo
JOURNAL / JAPAN 日本語（Japanease） text by Michiko Watanabe / photographs by Daisuke Nakajima / English ...
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Jun 07, 2021
Japanese Ingredients for the World’s Top Kitchens ＃04 STRAWBERRIES
Soil Makes All the Difference
text by Michiko Watanabe / photographs by Daisuke Nakajima / English text by Susan Rogers Chikuba Fi...
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May 10, 2021
HOTHOUSE LEMONS
Yamakita Green Lemons, Ideal for Summer
text by Michiko Watanabe / photographs by Daisuke Nakajima / English text by Susan Rogers Chikuba Th...
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Apr 12, 2021
RAPESEED OIL
Cold-Pressed and All-Natural, Straight from the Land
text by Michiko Watanabe / photographs by Daisuke Nakajima / English text by Susan Rogers Chikuba In...
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Mar 15, 2021
Finding the meaning of life in the mountain of Yamagata
When we arrive at Farm Red & Green after lunch on a sunny November afternoon, all is quiet, save...
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Mar 08, 2021
Community spirit drives hospitality in Tendo
On a modest plot of land near JR Tendo station, in Yamagata Prefecture, farmer Yoshinori Wakatsuki i...
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Mar 01, 2021
Black Currants
Handpicked Goodness from Aomori, Rich in Polyphenols
text by Michiko Watanabe / photographs by Daisuke Nakajima / English text by Susan Rogers Chikuba “O...
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Feb 25, 2021
Heirloom vegetables and pickles: cornerstones of Yamagata’s food culture
On my first day in Yamagata, I’m surprised to discover that the bowl of chicken ramen I’ve ordered a...
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Feb 22, 2021
In the mountains of Yamagata, innovation is brewing
A drizzly November morning, steam wafts up to the ceiling beams inside the Dewazakura Shuzo sake bre...
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Feb 01, 2021
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Jan 20, 2022
